3Tbsgranulated monk fruitor coconut sugar for non keto
splash of vanilla
pinchof pink salt
4-5Tbspowdered monkfruitI used homemade - see notes
4drops lemon extractor 1 drop lemon oil
a few drops of natural yellow food coloringor turmeric, optional
To make the donut holes:
Preheat oven to 350. Line a baking sheet with parchment.
Cut a lemon in half, and then cut that into quarters. Remove the seeds.
Place lemon quarters, oil, water and vanilla in a small blender and blend smooth.
Check to make sure it's fully blended. Remove any large pieces if needed.
Add flour, monkfruit and salt and blend again to form the dough.
Use a cookie scoop to form "holes." Roll smooth in your hands.
Bake for 10-11 min. Let cool before glazing.
To make the glaze:
Make homemade powdered "sugar" if needed (see notes)
Add powdered monk fruit to a small bowl and add a little water at a time until it is a pourable consistency. Add lemon extract to taste and optional coloring.
Dip donuts in glaze and place back on the parchment to dry. ENJOY :)
To store: Keep in an airtight container at room temp for about 5 days. May be frozen for 2 months.To make homemade "powdered sugar": blend about 1/3 cup granulated monkfruit in a small blender for 10-20 seconds until powdered. Works with coconut sugar, too!Macros via Cronometer for 1 donut hole:
Total Carb 10
Sugar Alcohol 7.7
Net Carb 1.1
If your blender is struggling to get the lemon completely smooth: scrape down the sides of the blender cup and add 1/2 Tbs water or oil and blend again. Then add 1-2 extra teaspoons of flour at the end so the dough isn't too sticky.